Nutrition Facts Fruit and Vegetables Print Healthy Oven Roasted Potatoes Recipe By Shereen Lehman, MS Shereen Lehman, MS, is a healthcare journalist and fact checker. She has co-authored two books for the popular Dummies Series (as Shereen Jegtvig). Learn about our editorial process Shereen Lehman, MS Updated on September 20, 2019 Melanie Acevedo/Photolibrary/Getty Images (304 ratings) Total Time: 70 min Prep Time: 10 min Cook Time: 60 min Servings: 4 (1 1/4 cups each) Nutrition Highlights (per serving) 234 calories 7g fat 40g carbs 5g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (1 1/4 cups each) Amount per serving Calories 234 % Daily Value* Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 304mg 13% Total Carbohydrate 40g 15% Dietary Fiber 5g 18% Total Sugars 2g Includes 0g Added Sugars 0% Protein 5g Vitamin D 0mcg 0% Calcium 27mg 2% Iron 2mg 11% Potassium 955mg 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Here's a hearty side dish that's the perfect companion for steaks, roasts, chops, poultry, and seafood. You can almost smell the delicious aroma of the potatoes and rosemary as you read through the ingredients. Best of all, this dish is good for you. Although potatoes are starchy, that doesn't make them unhealthy. It just means you have to watch your serving size. Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate, and fiber and are almost fat-free. This recipe uses a little olive oil, which in small amounts is good for your heart. Your starchy foods should take up about a quarter of your plate, leaving plenty of room for green and colorful vegetables and a protein source. Ingredients 2 pounds potatoes (red or white with skins intact) 2 tablespoons olive oil 2 tablespoons rosemary (fresh minced leaves) 1 teaspoon garlic (chopped) 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation Preheat the oven to 425F. Wash the potatoes and allow them to dry. You don't need to peel the potatoes, but you may wish to cut out the eyes or any surface blemishes. Baby potatoes may be left whole, but large potatoes should be cut into 2-inch pieces. Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, garlic, salt, and pepper. Toss the potatoes with a large spoon until the potatoes are coated with the oil and seasonings. Roast the potatoes uncovered for 45 minutes to one hour. Turn the potatoes occasionally during the cooking time. The potatoes are done when the flesh is soft and easily pierced with a fork. Ingredient Variations and Substitutions You can use thyme or oregano instead of rosemary, or a combination of your favorite herbs. Cooking and Serving Tips These are ready to serve just the way they are, but you might want to add a little ketchup or hot sauce at the table. Choose potatoes that are firm and don't have a green tint. Greenish potatoes contain solanine, which has a bitter flavor. Oven roasted potatoes are a great addition to vegetarian meals as well. Serve these potatoes with a big helping of Swiss chard and some black beans or chickpeas. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get nutrition tips and advice to make healthy eating easier. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Article Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. U.S. Department of Agriculture. FoodData Central. Potatoes.